Pesto Vinaigrette

Drizzle this versatile dressing over a plate of sliced, ripe tomatoes for a simple and delicious summer salad.

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Cal/Serv:
111

Yields:
6

Ingredients

1/4
c.
walnut pieces

1/2
c.
basil leaves

2
clove garlic

1/4
c.
white wine vinegar

1/2
c.
extra-virgin olive oil

c.
grated Parmesan cheese

1/2
tsp.
Salt

1/2
tsp.
ground black pepper

Directions

Toast the walnuts: In a small skillet over medium-high heat, toast walnuts -- shaking skillet occasionally to prevent them from burning -- about 3 minutes.

Make the pesto: In a food processor fitted with a metal blade, place basil, garlic, and vinegar and pulse until well combined -- about 30 seconds. Add toasted walnuts and, with processor running, add olive oil in a thin stream until basil mixture thickens and emulsifies. Add the cheese, salt, and pepper and process for 30 more seconds. Serve with Fire-Roasted Red-Pepper Salad. Refrigerate, covered, for up to 2 days.

Ann Stratton

Drizzle this versatile dressing over a plate of sliced, ripe tomatoes for a simple and delicious summer salad.

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